Welcome to my Food Journey

Curious Southern Cook on a journey to learn...and to create exceptional dining experiences. I love entertaining and preparing food for loved ones & friends and sharing those experiences with others. My wish is that you will be fed too. Bon Appetite!

Season the short ribs generously with salt and pepper.Heat skillet with oil over high heat, add the
short ribs and brown on all sides.Remove and set aside.

Add onions and sauté until caramelized.Place in the slow cooker.Sauté carrots until caramelized.Place short ribs on the onions and carrots on
short ribs.Add garlic, thyme and
rosemary.Pour 1 beer and can of beef
broth over all and slow cook on low for 8 to 10 hours.

About an hour out from serving time skim any fat off from
the top of the short ribs.With a ladle,
remove 4 cups of jus (liquid) from the slow cooker and place in a pot and move
to the stove top.Add the remaining beer
into the slow cooker, re-cover and continue cooking for an hour.Heat the pot with jus on the stove top until
boiling and add the barley.Cover,
reduce heat and simmer 45 to 50 minutes or until tender.Let stand 5 minutes.

Plate barley, short ribs and carrots…drizzle with jus,
garnish with thyme and enjoy!